, 2021 A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added
core +1 more source
Time-Optimal Control Studies for Additional Food provided Prey-Predator Systems involving Holling Type-III and Holling Type-IV Functional Responses [PDF]
arXiv, 2023 In recent years, time-optimal control studies on additional food provided prey-predator systems have gained significant attention from researchers in the field of mathematical biology. In this study, we initially consider an additional food provided prey-predator model exhibiting Holling type-III functional response and the intra-specific competition ...
arxiv
Use of Nanotechnology in Food Industry: A review [PDF]
, 2017 Food science is emerging in a fast way with collaboration of nanotechnology. The food market demands technologies, which are essential to keep market leadership in the food processing industry to produce fresh authentic, convenient and flavorful food ...
Samal, D. (Dibyaranjan)
core +1 more source
Journal of Food and Drug Analysis, 2020 Lately, scandals associated with the illegal addition of poisonous chemicals to food for commercial interests have been gradually disclosed to the public.
Li Li, Ming Zhang, Wei Chen
semanticscholar +1 more source
FoodLogoDet-1500: A Dataset for Large-Scale Food Logo Detection via Multi-Scale Feature Decoupling Network [PDF]
, 2021 Food logo detection plays an important role in the multimedia for its wide real-world applications, such as food recommendation of the self-service shop and infringement detection on e-commerce platforms. A large-scale food logo dataset is urgently needed for developing advanced food logo detection algorithms.
arxiv +1 more source
EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 213, Revision 1 (FGE.213Rev1): Consideration of genotoxic potential for α , β -Unsaturated Alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19. EFS [PDF]
, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 26 flavouring substances from subgroup 2.7 of FGE.19 in the Flavouring Group ...
Ballantyne +33 more
core +2 more sources
The Relationship Between Knowledge of Food Additives and The Attitudes of UNP Culinary Studenst in Concuming Foods That Contain Flavorings, Colorins, and Presertatives [PDF]
, 2023 This research is motivated by technological advances that produce food using food additives to improve quality. The problem arises because there are people who use food additives beyond the limit. The purpose of this research is to describe: 1) the level
Faridah, Anni, Turrahmi, Vadhila
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Effectiveness of lactate-containing processing aids application in vegetable treatment [PDF]
Техника и технология пищевых производств, 2018 Common characteristic of salad products is presence of cut raw vegetables in its composition. Cold cutting helps surface microorganisms penetrate into deep layers of the product.
Eveleva V. +2 more
doaj +1 more source
Microbiological Safety and Quality of Fermented Products
Foods, 2023 Fermented foods, which have emerged fortuitously over the course of human development, have become an essential part of human history worldwide [...]
Xiaoyan Liu, Jinghao Ma, Guangsen Fan
doaj +1 more source
NutriFD: Proving the medicinal value of food nutrition based on food-disease association and treatment networks [PDF]
arXiv, 2023 There is rising evidence of the health benefit associated with specific dietary interventions. Current food-disease databases focus on associations and treatment relationships but haven't provided a reasonable assessment of the strength of the relationship, and lack of attention on food nutrition.
arxiv